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Monday, 20 November 2017

S'mores Hot Chocolate with Homemade Graham Crackers


The levels of hot chocolate consumed in this house increase dramatically in November and December, and each year we seem to have a go-to flavour. Last year it was spiced orange (and I'm still planning on having that too), but this years tops any that have come before! It's not actually the drink itself, that remains quite simple, it's the additions to it that make it oh so tasty, and really turn it into more of a dessert and make it that bit more special.

Paul and I love s'mores, the combination of the ingredients, and the fact that I only really eat marshmallow when it's toasted and or melted makes them one of our favourite treats. During the summer they finish nearly every BBQ, and I sometimes make them in the house with the blowtorch, but this year I wanted to try and make my own crackers. People say to use digestives here in the UK, in place of graham crackers -but I have a feeling it's just not the same. So I started playing around with recipes and I while I haven't tasted actual graham crackers, I can confirm the homemade ones are a huge improvement on the humble digestives. I also made mine a little thick to be called a cracker, but they make very tasty biscuits on their own too. I wanted to turn one of our favourite treats into a a drink, and I have to say this s'mores hot chocolate is a perfect treat on a cold night. You can either eat the crackers and drink your drink. Or, use the crackers to scoop up the whipped cream and gooey toasted marshmallows...which is my preferred way of enjoying this combo. Either way, they taste great together!


Your favourite chocolate -4-6 squares
Enough milk to fill your mug of choice
Whipped cream
Mini marshmallows
Homemade Graham Crackers (recipe below)

- Fill a mug of your choice with milk, and then empty the milk into a pan on a medium heat. Add the chopped chocolate and stir until melted.

- When melted, pour back into your mug, top with mini marshmallows and if you have one, toast the top with a blowtorch. Top with whipped cream and extra chocolate if you like.


To make your graham crackers...

195g plain flour
195g wholemeal flour
230g butter -room temperature
165g soft light brown sugar
1/2 teaspoon of salt
3 tablespoons of runny honey
1 teaspoon bicarbonate soda
1 teaspoon ground cinnamon

- Sieve the flours and bicarbonate soda into a bowl and set aside. In a separate bowl, add the butter, sugar, salt, cinnamon, and honey and mix everything until completely combined and smooth.

- Gradually add in the dry ingredients and start to bring everything together until you have a smooth dough. If it seems to dry to form a dough, you can add a splash of milk to help it along.

- Place your dough between two sheets of greaseproof/baking paper, start to roll it out until you have a sheet about 1/8 of an inch thick. (Or of course leave them that bit thicker if you would prefer a softer biscuit type thing, instead of a cracker)

- Cut your dough into 1.5 inch squares, and make little holes with a toothpick. While your dough is still on the greaseproof paper, slide it onto a baking tray and place in the freezer for 30 minutes.

- Pre-heat your oven to 170°C , take the sheet of dough out of the freezer, separate the crackers and place them on a lined baking tray.

- Bake for 10 minutes, or until the edges start to brown. Let cool completely.



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